vanilla cake recipe

Soft and tender vanilla cake with easy vanilla buttercream that melts in your mouth. This professional cake is soft and delicious, but dense enough to carve and stack for wedding cakes or sculpted cakes. Makes two 8&quot;x2&quot; round cakes.

Moist Vanilla Cake Recipe From Scratch

cake flour

sugar

baking powder

baking soda

salt

unsalted butter (softened

vanilla extract (or 1 vanilla bean pod)

whole milk (room temperature)

vegetable oil

eggs (room temperature)

vanilla extract

TINY drop purple food coloring (to offset the yellow color (optional))

IMPORTANT: This is the BEST vanilla cake because I use a scale so it turns out perfectly 🙂 If you convert to cups I cannot guarantee good results. Make sure all your (cold ingredients) butter, eggs, milk are at room temperature or a little warm. See my post about how to use a scale if you don&#x27;t know how to measure by weight.

Heat oven to 335º F/168º C . Prepare two 8&quot;x2&quot; cake pans with cake goop or another preferred pan release. For extra security, line with parchment paper.

Measure out milk. Place 4 oz in a separate measuring cup. Add the oil to the 4oz of milk and set aside. (If you are doubling the recipe, don&#039;t forget to double this too.)

To the remaining milk, add vanilla and room temp eggs. Whisk gently to combine. Set aside.

Place the flour, sugar, baking powder, baking soda, and salt into the bowl of your stand mixer with the paddle attachment.

Turn the mixer onto the slowest speed (setting 1 on Kitchen Aid mixers). Slowly add chunks of your softened butter until it is all added then let everything mix until it looks like coarse sand.

Add your milk/oil mixture all at once to the dry ingredients and mix on medium (speed 4 on kitchenaid, speed 2 on bosch) for 2 full minutes to develop the structure. Set a timer! Don&#x27;t worry, this will not over-mix the cake.

After 2 minutes, scrape the bowl. This is an important step. If you skip it, you will have hard lumps of flour and unmixed ingredients in your batter. If you do it later, they will not mix in fully.

Slowly add in the rest of your liquid ingredients in 3 parts, stopping to scrape the bowl one more time halfway through. Mix until just combined. Your batter should be thick and not too runny.

Divide batter into your greased cake pans and fill 3/4 of the way full. I like to weigh my pans to make sure they&#x27;re even.

Bake for 30 minutes and check your cakes. Do the &quot;done test&quot;. Insert a toothpick to see if it comes out clean. Sometimes wet batter doesn&#039;t show up so make sure it&#039;s clean and not just wet. Then gently touch the top of the cake, does it spring back? Oven temperatures vary so if it&#039;s not done yet, bake for a few more minutes (2-3) and check again until it passes the &quot;done&quot; test.

Remove cakes from the oven and give them a tap on the countertop to release air and prevent too much shrinking. Let them cool on a cooling rack until they are barely warm.

After cooling for about 10 minutes, place the cooling rack on top of the cake, placing one hand on top of the cooling rack and one hand under the pan and flip the pan and the cooling rack over so the pan is now upside down on the cooling rack. Remove the pan carefully. Repeat with the other pan.

After the cakes are fully cooled, carefully wrap them in plastic wrap and place them into the freezer or fridge for about 30 minutes to firm up the cakes and make them easier to handle for stacking.

After your cakes are chilled, fill them with your favorite frosting and frost the outside. If you&#x27;re not familiar with decorating cakes, check out my how to make your first cake blog post!

Vanilla Cake

Place egg whites and powdered sugar in a stand mixer bowl. Attach the whisk, combine ingredients on low and then whip on high for 5 minutes. Add the vanilla extract and salt.

Add in your softened butter in chunks and whip with the whisk attachment to combine. It will look curdled at first. This is normal. It will also look pretty yellow. Keep whipping. 

Whip on high for 8-10 minutes until it&#039;s very white, light and shiny. If you don&#039;t whip it enough, it could end up tasting buttery.

Optional: If you want whiter frosting, add in a tiny drop of purple to counteract the yellow in the butter (too much will make the frosting grey or light purple.)

Optional: Switch to a paddle attachment and mix on low for 15-20 minutes to make the buttercream very smooth and remove air bubbles. This isn&#x27;t required but if you want really creamy frosting, you don&#x27;t want to skip it. 

Easy Buttercream Frosting

This vanilla cake recipe has an amazing flavor, a soft, cloud-like crumb and is so incredibly moist. This vanilla cake recipe is the best because it uses cake flour, the reverse creaming method, lots of butter and a touch of oil. I have tweaked this recipe countless times to achieve the absolute PERFECT vanilla cake recipe.

Moist Vanilla Cake From Scratch

This <strong>Homemade Vanilla Cake Mix</strong> is super easy to put together and store in your pantry for those days you want to put together a quick, delicious vanilla cake!

Homemade Vanilla Cake Mix

(325 grams) all purpose flour

(414 grams) sugar

tsp baking powder

(240 milliliters) milk

(120 milliliters) vegetable oil

tbsp vanilla extract

eggs

(240 milliliters) hot water

Cake mix printable tag

Vanilla Buttercream Frosting

To make the cake mix, combine the dry ingredients and mix well.

2. Add the dry mix to a large sealable container. I used 32 oz mason jars. Seal and store until ready to make. Print the tag with ingredients and instructions to add to the jar.
<

id=&#8221;instruction-step-3&#8243;>3. To finish the cake, preheat oven to 350°F (176°C) and grease a 9×13 inch cake pan.
4. A

d the milk, vegetable oil, vanilla extract and eggs to a medium sized bowl and combine.
5. A

d the wet ingredients to the dry cake mix and mix until well combined.
6. Slow

y add the hot water to the batter and mix on low speed until well combined. Scrape down the sides of the bowl as needed to make sure everything is well combined. The batter will be very thin.
7. Pour

the batter into the greased cake pan and bake for 28-32 minutes or until a toothpick comes out with a few moist crumbs.
8. Allow t

e cake to cool and frost it with the Vanilla Buttercream Frosting.

From my experience, butter makes a cake less moist than using oil.

Question. If you put all this and store it in your pantry could you make just a few cuocakes at a time instead of the entire jar?  What would you think the breakdown would be of the additional ingredients?  Say 4-6 at a time?  If it won't work then that's ok but sometimes you just want a few not the entire 12 or 24 that would be in the mix. 

Thank you

Just wanted to complement you on this recipe! It was quick and easy and very forgiving. I mixed the dry ingredients after sifting well and used half, storing the remainder. I just wanted an 8 inch round cake to serve with some fresh berry compote a neighbor brought over. Of course, I only used half the wet ingredients and I did use melted, cooled butter instead of oil. Also, I forgot to heat the water! However, it turned out beautifully! It was the perfect volume for a 8 inch cake pan. It was dense and rich but very moist. The best part? I made it after dinner one night and left it on the counter in a Tupperware cake box. My husband was locking up the house before bed, saw it on the counter and thought I forgot to refrigerate it. The next morning I saw it in the refrigerator and immediately thought it would be dried out. However we ate it that night and the consistency was perfect and moist. My husband can't stop talking about how much better it is than a box mix, which I always use unless it's a birthday or holiday. But, never again will I use a box mix! This recipe is much better and just as convenient!

Hi Lindsay!! I would like to have a coconut cake mix. May I add dried coconut to this recipe? Thanks 💗

I made this for my kids and didn’t have any white flour. I ended up using whole wheat flour and it turned out perfect! I couldn’t imagine what it would taste like with normal flour! Great recipe! 

Perfect cake mix! The only thing I had a problem with was the amount of time which can vary depending on oven anyway. I ended up keeping it in the oven for 45 minutes. Came out moist and tasty. 

I wish I read the reviews first. I was reading them while it was baking. I followed the recipe and didn’t make any changes and it did not come out like the picture. It was rubbery like others have stated 

Turned out beautiful!! Thank you for this super easy recipe! Will definitely keep it and use again

Tried this recipe yesterday and unfortunately it turned out doughy. Not sure why but I will see if there is another recipe that I can try.

This Vanilla Sheet Cake is a wonderfully moist and fluffy vanilla cake recipe that is easy to make! It's covered in a creamy vanilla buttercream and made in a 12x18 inch pan, so it's perfect for a crowd!

Vanilla Sheet Cake

(293 grams) all purpose flour

tsp salt

(168 grams) unsalted butter, room temperature

(310 grams) sugar

unsalted butter

shortening*

(690 grams) powdered sugar

tsp vanilla extract

tbsp corn syrup (or honey)

water

Pink, Peach and Ivory gel icing color

Sprinkles

Prepare a 12&#215;18 inch sheet pan/jelly roll pan with non-stick baking spray. Preheat oven to 350°F (176°C).
2

. Combine the flour, baking powder and salt in a medium sized bowl and set aside.

. Add the butter, sugar, and oil to and large mixer bowl and beat together until light in color and fluffy, about 3-4 minutes. Do not skimp on the creaming time.

. Add the eggs two at a time, mixing until mostly combined after each addition. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.

. Add half of the dry ingredients to the batter and mix until mostly combined.

. Slowly add the milk and vanilla extract and mix until well combined.

. Add the remaining dry ingredients and mix until well combined and smooth. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Do not over mix the batter.

. Spread the batter evenly into the prepared pan and bake for 12-15 minutes, or until a toothpick comes out clean.

. Remove the cake from the oven and allow to cool.

0. To make the frosting, beat the butter and shortening together until smooth.

1. Slowly add half of the powdered sugar and the salt and mix until smooth.

2. Add the vanilla extract, corn syrup and 4 tablespoons of water or milk and mix until smooth.

3. Slowly add the remaining powdered sugar and mix until smooth. Add additional water or milk, as needed to get the right consistency of frosting.

4. Color the frosting to your desired shade. I used a little bit of pink, peach and ivory gel icing colors.

5. Spread the frosting evenly onto the cooled cake and then top with sprinkles. Cover the cake well and store at room temperature. Cake is best when eaten within 3-4 days.

I made this cake over the weekend and it is fabulous! I was a little afraid it would be bland but it has a wonderful flavor and is, unfortunately, the kind of cake you keep going back to - just one more tiny piece every time - until you notice how much you've eaten! I'm going to make it for my church picnic this Sunday. Thank you!

I have a 16in x 12in pan. Would you have any idea if this recipe would be enough or would I have to double the recipe? 

Used this recipe for double layer sheet cake for kids birthday party - absolutely delicious. So moist. A lot of compliments. I used Earth Balance and Ripple milk to make it dairy free. Will definitely be my go to cake recipe. Thanks!

Hi Lindsey, I just finished baking your Vanilla Sheet Cake for Valentine's Day dessert. I colored the frosting Rose Pink, and covered it with a beautiful Valentine's Day Sprinkle melange. It looks beautiful! I can't wait to taste it. Thank you for the inspiration, and thank you for the recipe. Happy Valentine's Day :)!

I thought the result was a bit bland - if I were to make again, I'd add more sugar and vanilla. I did really like the light texture, however.

I made this cake for my grand-nephew BD and everyone loved it.  Do you have a recipe for a chocolate rather than vanilla?

Hi there, I made this delicious sheet cake tonight and I was impressed with the large flat cake! It didn't dome in the middle or get too brown. Perfect for what I need!

This cake in batter form tastes EXACTLY like the quintessential "cake batter" flavor. It is so so good and also perfect as a cake!

I doubled the recipe as my ‘sheet pans’ are huge... I found the cake to smell really eggy while baking ... (8 eggs seemed like a lot)
But it tasted okay. I don’t think I’d make it exactly the same next time.   

I made this cake on a whim tonight and it is SO delicious! So much vanilla flavour, a light, moist crumb... I will definitely be making it again! 

I selected this recipe solely because I could have it cooked, cooled (thank you freezer) and frosted in the amount of time I had - 2 hours! This cake went from oven to freezer in order to get it to cool to frost. I started at 8 and was done by 10:08 frosted and a generous shake of sprinkles! The cake and the frosting were hit! For the frosting, I opted to replace the shortening with Coconut oil and use honey in place of corn syrup. This frosting is so delicious, I am making it again to slather on a chocolate cake. Thank you for a delicious (and relatively quick) recipe!

Spectacular!  This was my FIRST sheet cake, wanting to layer a neapolitan style if I was successful with this recipe. YES I've 1/2 the recipe and used a smaller pan and lined it with parchment and spray (paranoia)  haha  anyway now that this turned out awesome I've just got to figure out the chocolate and strawberry sheet cake recipes to complete the project!  Thank you very much it smells fantastic.  8300 ft baked for 14 minutes at 350

Made this using metric measurements and substituted buttermilk for the milk.  Wow!  Light super fluffy batter like meringue. Baked up beautifully smelled and tasted fantastic.  My new favorite recipe!!
Thank you!!

https://www.youtube.com/watch?v=Ya4rPfGMJx4

This Vanilla Sheet Cake is a wonderfully moist and fluffy vanilla cake recipe that is easy to make! It’s covered in a creamy vanilla buttercream and made in a 12×18 inch pan, so it’s perfect for a crowd! Recipe: https://www.lifeloveandsugar.com/vanilla-sheet-cake/

This easy vanilla cake recipe makes a fluffy, moist cake covered with the most perfect vanilla buttercream frosting.

Moist Vanilla Cake Recipe

(380 grams) granulated sugar

(118 ml) vegetable oil

(14.8 ml) vanilla extract

½ cup(118 ml) light sour cream

½ cups (350 g) all-purpose flour

(11.2 g) baking powder

(5 g) salt

¼ cups (296 ml) milk (I use nonfat)

powdered sugar

(5 milliliters) pure vanilla extract

(15 milliliters) heavy whipping cream

Preheat

Mix the wet ingredients

In a large mixing bowl, beat together the sugar, vegetable oil, eggs and vanilla extract until well incorporated. Scrape down the bowl as needed.

Add the sour cream

Combine the dry ingredients

In a separate bowl combine the remaining dry ingredients: flour, baking powder and salt. Add half the dry ingredients to the batter, and then add half of the milk and mix just until the flour starts to incorporate.

Add the remaining dry ingredients

, and the remaining milk. Beat on low speed until all of the ingredients are well combined. Stir with a spatula to ensure it&#8217;s well mixed.

Pour the batter

in a 9-inch by 13-inch pan and bake at 350°F for 28-32 minutes. Test the cake for doneness by inserting a toothpick into the center of the cake. If the toothpick comes out clean, your cake is done. Remove from the oven and allow to cool completely prior to frosting.

For the Frosting

Cut the butter into pieces. Using the paddle attachment, whip the butter for 5-7 minutes, scraping down the bowl occasionally, beating until the butter look light in color.

Add the powdered sugar

and mix on low speed until incorporated into the butter then add the vanilla extract  and heavy cream and mix to combine. Beat for about 60 seconds.

Continuing beating

on low until the ingredients start to mix together. Increase speed to medium-high and beat for another 3-5 minutes to whip additional air into the frosting. Spread over cooled cake.

Great recipe !! Easy to follow. And the taste and texture is phenomenal!!!! Thank you Julienne.  I’ll be sure to tag you again in my next cake post ! @shanshomebakery

Berry Chantilly cake made with tender layers of vanilla cake, fresh berries, and fluffy whipped mascarpone frosting.

Berry Chantilly Cake

oz bleached cake flour

oz sugar

tsp baking soda

butter

almond extract

oz whole milk (room temperature)

oz vegetable oil

oz cream cheese (softened)

oz unsalted butter (softened)

mascarpone cheese (softened)

oz heavy whipping cream

instant pudding mix

berries

cornstarch

lemon

lemon juice

Note: It's VERY important that your cold ingredients are at room temperature or slightly warmed. See video for tips.&nbsp;Heat oven to 335º F/168º C — 350º F/177º C. I tend to use lower setting to prevent my cakes from getting too dark on the outside before the inside is done baking.

Place 4oz of the milk and oil in a separate bowl or cup and set aside

Combine remaining milk, vanilla extract, almond extract and room temp eggs in a separate measuring cup and set aside

Measure out dry ingredients (flour, sugar, baking powder, baking soda, and salt) and place them into the stand mixer bowl.

Attach the paddle to the mixer, and turn on the slowest speed (setting 1 on Kitchen Aid mixers). Slowly add chunks of your softened butter until it is all added. Let mix until batter resembles coarse sand.

Add milk/oil mixture into the dry ingredients and mix on medium speed (speed 4 on my KitchenAid) and mix for 2 full minutes. Do not skip this step or your cake will not rise.&nbsp;

Add in 1/3 of your milk/egg mixture. Repeat 2 more times until batter is just combined. Don't forget to scrape your bowl.&nbsp;

I always start by baking for 25 minutes for 8" and smaller cakes and 30 minutes for 9" and larger cakes and then checking for doneness. If the cakes are still really jiggly, I add another 5 minutes. I check every 5 minutes after that until I'm close and then it's every 2 minutes. Cakes are done when a toothpick inserted in the center comes out with a few crumbs.

Remove the cake pan from the oven and "tap" it lightly on the counter once to remove air from the cake and keep it from shrinking un-evenly.&nbsp;

Place cakes on a cooling rack and press down the dome immediately with an oven mitt covered hand. After cakes have cooled for 10 minutes or the pans are cool enough to touch, flip the cakes over and remove from the pans onto the cooling racks to cool completely. Wrap in plastic wrap and chill in the refrigerator.

Once the cakes are chilled in the refrigerator (about an hour for this size, longer for larger cakes), tort, fill and crumb coat all at once. If you do not plan on crumb coating the same day, you can leave the wrapped cakes on the countertop. Chilling can dry out your cakes before they are iced, so avoid keeping them in the refrigerator longer than necessary. Cakes can be frozen in freezer bags for later use as well.

Vanilla Cake Instructions

Cream together the softened butter, cream cheese and mascarpone cheese together until smooth.

Add in the powdered sugar and continue creaming until combined

Whip the whipped cream to soft peaks. Add in the pudding mix to stabilize the whipped cream and whip until just combined. Add in the vanilla and almond extract. Peaks should be firm but not curdled. This happens quickly so watch your cream closely! Check out the stabilized whipped cream recipe to see other options to use besides instant pudding mix.

Fold your cream cheese mixture and whipped cream together to make your frosting.

Chantilly Cream Instructions

Place the berries in a medium saucepan with 2.5 oz of sugar and bring to a simmer. 

Combine the cornstarch with the cold water to make a slurry. Pour the slurry into the bubbling berries. 

Cook a few minutes until the mixture is thick (1-2 minutes). Remove the berries from the heat and stir in the zest of one lemon and your lemon juice. 

Cool berry filling before using.

Berry Cake Filling

https://www.youtube.com/watch?v=bIKO3xCveFE&feature=youtu.be

Berry Chantilly cake is made with tender vanilla cake layered fresh mixed berries and frosted with a luscious mascarpone whipped topping. It's super moist and has an amazing flavor combo with its tangy frosting and sweet berry filling!

PRINTABLE RECIPE ► https://sugargeekshow.com/recipe/berry-chantilly-cake/

Vanilla Cake Recipe ►
13 oz (368.54 g) bleached cake flour
13 oz (368.54 g) granulated sugar
3 tsp (14.79 g) baking powder
1/4 tsp baking soda
1/2 tsp salt
8 oz (226.8 g) butter (unsalted)
1 Tbsp vanilla extract
10 oz (283.5 g) whole milk (room temperature)
3 oz (85.05 g) vegetable oil
3 large eggs (room temperature)

Chantilly Cream Ingredients ►
16 oz cream cheese (softened)
8 oz unsalted butter (softened)
16 oz mascarpone cheese (softened)
22 oz powdered sugar (sifted)
2 tsp vanilla extract
8 oz heavy whipping cream
2 tsp instant pudding mix (Or any other whipped cream stabilizer. See my post: https://sugargeekshow.com/recipe/stabilized-whipped-cream/)

Berry Cake Filling ►
2 cups fresh or frozen berries
2.5 oz sugar
1 oz water
1 oz cornstarch
1 tsp lemon zest
2 tsp lemon juice

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Berry Chantilly Cake With Mascarpone Cream Cheese Frosting!

This Vegan Vanilla Cake is a moist, fluffy double layer cake recipe with creamy vegan buttercream frosting. You can easily customize this cake for birthdays, holidays and more!

Vegan Vanilla Cake with Buttercream Frosting

apple cider vinegar

soy milk

brown sugar (or cane sugar (400 grams))

all-purpose flour ((360 grams))

baking soda ((10 grams))

sea salt ((2.8 grams))

vegan butter (melted and cooled (150 grams))

vegan butter (softened)

vegan milk (add more if needed)

sea salt (only

Grease and flour two 8” cake pans and line with parchment paper. It’s essential so that the cake doesn’t stick.  

Heat oven to 350°F/180°C.

In a small bowl or jar, add the apple cider vinegar and the soy milk together and stir to combine. It will curdle. Set aside.

Whisk together sugar, flour, baking soda and salt in a large bowl until thoroughly combined. Add milk mixture, melted butter and vanilla. Beat with an electric whisk on medium speed for about 1 to 2 minutes until everything is just combined. Scrape down the sides of the bowl and stir one more time to ensure everything is incorporated. Do not overmix.

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